Kumakura K - Search Results

1

Transcriptomic responses of the liver and adipose tissues to altered carbohydrate-fat ratio in diet: an isoenergetic study in young rats.

Tanaka M, Yasuoka A, Shimizu M, Saito Y, Kumakura K, Asakura T, Nagai T. Tanaka M, et al. Among authors: kumakura k. Genes Nutr. 2017 Apr 8;12:10. doi: 10.1186/s12263-017-0558-2. eCollection 2017. Genes Nutr. 2017. PMID: 28405243 Free PMC article.

2

Short-term mastication after weaning upregulates GABAergic signalling and reduces dendritic spine in thalamus.

Ogawa M, Nagai T, Saito Y, Miyaguchi H, Kumakura K, Abe K, Asakura T. Ogawa M, et al. Among authors: kumakura k. Biochem Biophys Res Commun. 2018 Apr 6;498(3):621-626. doi: 10.1016/j.bbrc.2018.03.032. Epub 2018 Mar 11. Biochem Biophys Res Commun. 2018. PMID: 29524403 Free article.

3

The salted radish takuan-zuke shows antihypertension effects in spontaneously hypertensive rats.

Kumakura K, Kato R, Kobayashi T, Kimura N, Takahashi H, Takahashi A, Matsuoka H. Kumakura K, et al. Food Funct. 2017 Oct 18;8(10):3491-3500. doi: 10.1039/c7fo00890b. Food Funct. 2017. PMID: 28960015

4

Metabolism of glutamic acid to alanine, proline, and γ-aminobutyric acid during takuan-zuke processing of radish root.

Kobayashi W, Kobayashi T, Takahashi A, Kumakura K, Matsuoka H. Kobayashi W, et al. Among authors: kumakura k. J Food Sci. 2021 Feb;86(2):563-570. doi: 10.1111/1750-3841.15567. Epub 2021 Jan 12. J Food Sci. 2021. PMID: 33438215

5

Generation of the antioxidant yellow pigment derived from 4-methylthio-3-butenyl isothiocyanate in salted radish roots (takuan-zuke).

Takahashi A, Yamada T, Uchiyama Y, Hayashi S, Kumakura K, Takahashi H, Kimura N, Matsuoka H. Takahashi A, et al. Among authors: kumakura k. Biosci Biotechnol Biochem. 2015;79(9):1512-7. doi: 10.1080/09168451.2015.1032881. Epub 2015 Apr 20. Biosci Biotechnol Biochem. 2015. PMID: 25893375

6

Nutritional content and health benefits of sun-dried and salt-aged radish (takuan-zuke).

Kumakura K, Kato R, Kobayashi T, Sekiguchi A, Kimura N, Takahashi H, Takahashi A, Matsuoka H. Kumakura K, et al. Food Chem. 2017 Sep 15;231:33-41. doi: 10.1016/j.foodchem.2017.03.096. Epub 2017 Mar 18. Food Chem. 2017. PMID: 28450014

7

Low pH Enhances the Glucosinolate-Mediated Yellowing of Takuan-zuke under Low Salt Conditions.

Kobayashi T, Kumakura K, Takahashi A, Matsuoka H. Kobayashi T, et al. Among authors: kumakura k. Foods. 2020 Oct 23;9(11):1524. doi: 10.3390/foods9111524. Foods. 2020. PMID: 33114067 Free PMC article.

8

Branched-chain amino acid synthesis and glucosinolate-myrosinase system during takuan-zuke processing of radish root.

Kobayashi W, Kobayashi T, Takahashi A, Kumakura K, Ayabe S, Matsuoka H. Kobayashi W, et al. Among authors: kumakura k. J Food Biochem. 2021 Dec;45(12):e13983. doi: 10.1111/jfbc.13983. Epub 2021 Nov 3. J Food Biochem. 2021. PMID: 34730849

9

Protein components of water extracts from fruiting bodies of the reishi mushroom Ganoderma lucidum contribute to the production of functional molecules.

Kumakura K, Hori C, Matsuoka H, Igarashi K, Samejima M. Kumakura K, et al. J Sci Food Agric. 2019 Jan 30;99(2):529-535. doi: 10.1002/jsfa.9211. Epub 2018 Aug 27. J Sci Food Agric. 2019. PMID: 29931755

10

Layered boron nitride as a release layer for mechanical transfer of GaN-based devices.

Kobayashi Y, Kumakura K, Akasaka T, Makimoto T. Kobayashi Y, et al. Among authors: kumakura k. Nature. 2012 Apr 11;484(7393):223-7. doi: 10.1038/nature10970. Nature. 2012. PMID: 22498627

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